Roasted Beet Salad

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Roasted Beet Salad

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Here’s a favorite for all beet lovers. This salad makes a hearty meal or a side dish favorite.


  • 3 bunches mixed colored beets (carefully washed)
  • 3/4 cup olive oil
  • Sea Salt to taste
  • Ground pepper to taste
  • 1/3 cup pine nuts
  • 1 tablespoon fresh lemon juice
  • 1 cup cooked chickpeas (drained)
  • 1/2 cup fresh chopped basil leaves
  • 1 sliced avocado
  • 1 bag of arrugula salad


  • Pre-heat ove to 400 degrees F.
  • Toss beets with olive oil and 1 teaspoon sea salt (or less)
  • Place in roasting pan with 1/4″ of water
  • Cover with foil
  • Roast for 40 minutes (until tender)
  • Let beets cool, remove skins and slice into 1/2″ slices
  • Place in bowl and set aside

Directions For Chickpeas and Pine nuts

  • Heat 2 tablespoons of olive oil in a pan, when very hot add chickpeas and cook about 5 minutes, shake pan frequently
  • In another pan over medium heat, toast pine nuts until golden brown
  • Combine the chickpeas and the pine nuts with the roasted beets toss
  • Squeeze lemon juice over the entire bowl and serve over a bed of arrugula
Author: Phoebe Chongchua

Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at

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